Cheese amp; Pesto Lasagna

Ingredients:

• 3 cups marinara sauce
• 2 cups vegetable stock
• 2 tablespoons olive oil
• 1 red onion
• 2 yellow zucchini
• 2 green zucchini
• 12 ounces mozzarella cheese
• 2 cups ricotta cheese
• 2 eggs
• 1/4 cup basil pesto
• 8 -10 ounces dry lasagna noodles
• 1/4 cup parmesan cheese

Steps:

• Preheat oven at 350F
• Saute finely chopped onion in 2 Tbl olive oil
• Add shredded zucchinis into pan and saute until soft
• Salt and pepper lightly
• Add 1 cup of stock to vegetables
• Set aside 4 oz of mozzarella
• Mix ricotta cheese 8 oz of mozzarella and eggs in a separate bowl
• Fold 1/4 cup of basil pesto in ricotta mixture
• Heat marina sauce in sauce pan
• Add 1 cup of stock and turn off heat
• Cover bottom of 9x13 pan with tomato sauce
• Place first layer of uncooked lasagna noodles on bottom of pan
• Cover with thin layer of sauce
• Layer one third of the cheese mixture followed by one third of vegetable mixture
• Save about 1/3 cup of ricotta mixture to dollop on top layer
• Continue until last layer of noodles is placed
• Cover with sauce and any remaining liquid
• Dollop with remaining ricotta
• Bake for 45 minutes
• Add mozzarella and parmesan for top and bake for 15 - 20 more minutes or until cheese is golden brown